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2 Riberalves cod fillets
400g new potato
350g of spinach
50g of shallot
15g of ginger
8 cloves of garlic
1 small chilli
zest of 1/4 lemon
blonde (quanto basta)
oil (quanto basta)
salt and black pepper (quanto basta)
Wash the potato well; place them in salted water and boil them, skin side down, until tender. Set aside.
Finely slice the shallot and garlic; open the chilli pepper in half, remove the veins and seeds and finely slice.
Place the codfish loins on an oven tray; add 4 sliced garlic cloves, bay leaf and drizzle with plenty of olive oil; bake in the oven at 160ºC for 30 minutes.
Put a little olive oil in a frying pan; add the potatoes and mash lightly; Sauté for 2 minutes; add 4 sliced garlic cloves and sauté for another 3 minutes; set aside.
In a frying pan add a drizzle of olive oil and sauté the chilli with the shallot for 2 minutes; add the well washed spinach and sauté until tender; season with salt, pepper, lemon zest and grated ginger. Serve it immediately.
Partnership with the chef Miguel Laffan.
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